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Part of dinner tonight – roast beets

I love roasted beets. Particularly with an acidic quality. Found a recipe that requires peeling the beets and chopping them into big pieces, then adding salt, pepper and thyme along with olive oil and toss to coat. Into a 400F oven 35 to 40 minutes. When they come out add vinegar and fresh squeezed orange juice – just a few tablespoons of each.

Of course the recipe calls for raspberry vinegar which I’m fresh out of at the moment. I guess I can use either cider vinegar or balsamic. I’m leaning toward the cider vinegar.

Now the fresh squeezed Orange Juice – I have some from Market Basket. Yippee!